Instructions
- Prepare Hashbrowns: Soak shredded potatoes in cold water for 30 minutes. Drain and pat dry. Melt butter in a large skillet over medium heat. Add onion and bell pepper and cook until softened. Add potatoes and cook, stirring occasionally, until golden brown and crispy. Season with smoked paprika, salt, and pepper.
- Prepare Biscuits: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add buttermilk, mixing until just combined. Turn dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut out biscuits and place on a baking sheet. Bake for 12-15 minutes, or until golden brown.
- Prepare Sausage Gravy: In a large skillet, cook the sausage over medium heat until browned and crumbled. Drain off any excess grease. Melt butter in the skillet and whisk in flour. Cook for 1-2 minutes, stirring constantly. Gradually whisk in heavy cream until smooth. Bring to a simmer, stirring constantly, and cook until thickened. Season with cayenne pepper and black pepper.
- Cook Eggs: Melt butter in a skillet over medium heat. Cook eggs to desired doneness, seasoning with flaky sea salt and freshly ground black pepper.
- Serve: Serve the hashbrowns, biscuits, gravy, and eggs hot.
